Potato Egg Fritters (Bajji) with Instant Chilli Tomato Sauce

Roadside hot fritters are sometimes hard to resist. Let’s recreate a recipe at home.

The Recipe Intro has more pictures , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Potatoes		3 large
Hard boiled eggs		5
Chickpeas flour (besan)		1 1/4 cup
Water		3/4 cup
Salt		1/2 tsp
Cumin powder		1/2 tsp
Chilli powder		1/2 tsp r
Coriander powder		1/2 tsp
Black pepper powder		1/4 tsp
Chilli flakes , for sprinkling		1-2 tsp
Dried  herbs ( coriander ), for sprinkling		1-2 tsp
Garlic powder, for sprinkling		1 tsp ( plus a little for final sprinkle)
Oil for shallow frying ( approximately 1 cup )		As required

Instant Chilli Tomato Sauce:

red onion		1 small
tomato		1 large
fresh red chilli		1 long
Garlic		1 large clove
Kashmiri chilli powder		1/2 tsp
Coriander leaves		2 Tbsp
Vinegar		1 Tbsp
Olive oil		1 Tbsp
Salt (to taste)		As needed

Method:

1. Peel the potatoes. Slice as thinly and evenly as possible.
2. Soak the potatoes in cold water for a while (see notes).
3. Slice the peeled, boiled potatoes into even slices, lengthways.
4. Drain the water and microwave the potatoes or steam them for 2-3 minutes. This is to ensure the potatoes get cooked properly. Sometimes, if you fry them without this step, you end up biting into a raw potato.
5. Prepare the batter: Add water to the chickpeas flour along with cumin, chilli powder, and coriander powder and salt. Whisk well, till you get a thick batter with no lumps.
6. Place one slice of egg between two slices of potato. Make sure the slices are of similar size.
7. Prepare all the ‘potato sandwiches’ till all the slices are used up. Place on a tray with parchment lining.
8. Sprinkle all over the top with chilli flakes, garlic powder, and dried herbs. Rest for 10 minutes.
9. Heat oil in a small wok or pan with deep sides. I use a smaller wok, to avoid using up too much oil. Pour enough oil, so that it reaches 3/4 the height of the stacked ‘sandwich’.
10. Once hot, dip each ‘sandwich’ into the batter making sure you coat it all over.
11. Place gently into the wok/pan so that the potato touches the bottom of the pan. This way, the potato will not slide off.
12. Don’t stir once laid into the oil. Keep the oil at medium heat. The batter should not go brown to fast.
13. Fry till puffed and golden. Flip over and fry the other side.
14. Drain on paper towels. Serve with the Instant Chilli Sauce (below)

Instant Chilli Tomato Sauce:

1. Add the onion, tomato, garlic and fresh chili to a small processor or grinder jar.
2. Add 1/4 cup water and grind till an even consistency is achieved.
3. Add chilli powder, coriander leaves, vinegar and grind once again.
4. Lastly, add olive oil and salt and stir through.

 

Potato Egg Fritters (Bajji) with Instant Chilli Tomato Sauce

Notes:

• Soaking the potatoes in cold water overnight removes excess potato starch, which prevents potatoes from sticking together while frying and also helps to achieve maximum crispness.
• Leftover potato slices can be dipped in the batter and fried also.
• As with other flours, chickpea flour should also be stored in a sealed container to keep out moisture as well as insects. It normally has a shelf-life of about 6 months, and longer if you keep it in the fridge or freezer.

 

Key Ingredients: Potato, Boiled Egg, Chickpea flour, Seasoning, Oil.

EAT AND TELL!!! Let us know if you tried –  Potato Egg Fritters (Bajji) with Instant Chilli Tomato Sauce

Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com